Monday's Healthy Recipe - Mixed Berry Cobbler

A Sweet, Tart End to Dinner

Berries are so small they might seem insignificant to your health; but these tiny fruits are actually a major source of anti-cancer compounds. Rich in antioxidants and phytochemicals, the strawberries and raspberries in this recipe may play a role in preventing cancer. This cobbler is the perfect dessert choice for end-of-summer picnics and barbecues.

 
 
Mixed Berry Cobbler

Ingredients:

2 packages (16 oz. each) frozen unsweetened mixed berries, thawed
1/3 cup sugar
2 Tbsp. cornstarch
Pinch of salt
2/3 cup unbleached all-purpose flour
1/3 cup whole wheat flour
1 Tbsp. light brown sugar
1 tsp. baking powder
Generous pinch of salt
2 Tbsp. softened butter
1 Tbsp. canola oil
1/2 cup fat-free or low-fat milk
Cinnamon and brown sugar to sprinkle over top

Instructions:

Preheat the oven to 375 degrees. In a medium bowl, combine the thawed fruit with the sugar. Mix in the cornstarch and salt, stirring well. Bake the fruit mixture in an 8x8 or 9x9 square baking dish for 45 minutes, stirring once halfway through. While the berries are baking, prepare the biscuit topping. Mix together the white and wheat flours, the brown sugar, the baking powder and the salt. Add the butter and canola oil, and mix until the ingredients are the consistency of cornmeal. Stir in the milk until just combined, forming a soft biscuit dough. Set the dough aside. When the fruit is done baking, remove it from the oven. Turn the oven up to 425 degrees. Carefully drop the biscuit dough in small mounds over the fruit. Lightly sprinkle the top with cinnamon and brown sugar. Return the cobbler immediately to the oven and bake 10-12 minutes or until the biscuits are lightly browned and the fruit is bubbly.

Makes 9 servings.

Per serving: 181 calories, 4 g total fat (2 g saturated fat), 33 g carbohydrate, 3 g protein, 4 g dietary fiber, 116 mg sodium.

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